This English Lemon Cake is the perfect embodiment of simplicity meeting flavor. It’s incredibly moist, bursting with the fresh zest of lemons, and has a buttery richness that makes it melt in your mouth. Ready in just 15 minutes, it’s an ideal treat for when you need a quick yet impressive dessert. Whether you’re serving it at a family gathering, tea time, or simply indulging yourself, this cake is sure to please.

Full Recipe:

Ingredients:

Eggs: 3 large eggs, at room temperature (for a light and airy texture)
Sugar: 90 g (3 oz, 1/2 cup) granulated sugar (to sweeten and balance the tartness of the lemon)

Salt: A pinch (enhances the flavors)
Lemon Zest: From two fresh lemons (provides a vibrant citrus flavor)
Butter: 170 g (6 oz, 8 tablespoons) unsalted butter, melted (adds richness and moisture)

Flour: 200 g (7 oz, 1 cup + 1/3 cup) all-purpose flour (the base of the cake)
Baking Powder: 15 g (0.5 oz, 3 teaspoons) (for a light and fluffy rise)
Milk: 2 tablespoons (for added moisture and tenderness)

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a loaf pan or round cake pan with parchment paper. This will ensure that your cake doesn’t stick and comes out perfectly every time.

2. Prepare the Lemon Zest: Grate the zest of two fresh lemons. The zest is where all the essential oils and flavors are concentrated, giving your cake that bright, zesty kick.

3. Whisk the Eggs and Sugar: In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. This will incorporate air, giving your cake a light and airy texture.

4. Add the Lemon Zest and Melted Butter: Stir in the lemon zest and melted butter. The melted butter adds richness, while the lemon zest infuses the batter with citrusy goodness.

5. Sift the Dry Ingredients: Sift together the flour, baking powder, and salt in a separate bowl. This step is crucial for ensuring that your cake has a light and even crumb.

6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can result in a dense cake.

7. Add the Milk: Stir in the milk to loosen the batter slightly, making it easier to pour and ensuring a tender crumb.

8. Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust the top with a little powdered sugar or drizzle with a simple lemon glaze for extra zing.

Tips for the Perfect Lemon Cake:

Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. This helps them to incorporate better, leading to a smoother batter.
Fresh Lemons: Always use fresh lemons for the zest and juice. Bottled lemon juice just doesn’t have the same vibrant flavor.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a tough cake.

Test for Doneness: Keep an eye on your cake during the last few minutes of baking. Ovens can vary, so it’s important to check with a toothpick to ensure it’s perfectly baked.

Storage Tips:

Room Temperature: This cake can be stored at room temperature for up to 2 days. Keep it in an airtight container to prevent it from drying out.
Refrigeration: If you live in a warm climate or want to keep it fresh for longer, you can store it in the fridge for up to a week. Bring it to room temperature before serving for the best texture.

Freezing: This cake freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag. It will keep for up to 3 months. Thaw at room temperature or gently warm it in the oven before serving.

Nutritional Benefits:

Vitamin C: Thanks to the lemon zest, this cake is a good source of vitamin C, which supports your immune system and skin health.
Moderate in Calories: With no excessive use of butter or sugar, this cake is a lighter option compared to many other desserts.

Energy Boost: The combination of carbs from the flour and sugar with the protein in the eggs makes this cake a quick energy booster.

Conclusion:

This English Lemon Cake is a delightful treat that you’ll want to make over and over again. Its quick preparation time, combined with its moist and flavorful result, makes it a favorite for any occasion. Whether you enjoy it with a cup of tea in the afternoon or serve it as a light dessert after dinner, this cake is sure to become a staple in your baking repertoire. Enjoy the zesty freshness and buttery richness that melt in your mouth with every bite!